zucchini Archivy - Oh My Chef

Zucchini cream with croutons

Edita — Sat, 30 Jun 2018 17:33:33 +0000

When Jan recently declared he would make a zucchini soup, I wasn’t entirely convinced about the result. For me, it’s not really a classic soup ingredient. But I have to say that I was pleasantly surprised, it was a really light and lovely cream, just fantastic for hot summer days.

For 4 portions:

4 zucchinis
50g flatleaf parsley
100 g ice
200 chicken or vegetable stock
100g butter
2 tbs olive oil
1 yellow zucchini
1 slice of toast bread

This recipe is very simple, although you might find the procedure a little bit unusual. Rinse the zucchinis and cut them into very thin slices: we use a Japanese mandolin slicer. Heat up a larger pot or pan, pour in some olive oil, add zucchinis and salt. Fry the zucchinis until they start losing water. Leave them to steam for about 2 minutes and then add ice. This will help us keep the green colour. Wait until it dissolves and add parsley leaves (save some aside for decoration). Put everything in a blender and add butter. Blend until smooth. You can dilute the soup with stock or milk. Season to taste.

Cut the yellow zucchini in half, or you can shave it with a vegetable peeler. Burn with a flaming gun or grill on high heat in a dry pan. Finally, serve with toast bread croutons, parsley leaves and yellow zucchini. Enjoy your meal!

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Orecchiette with zucchini pesto and thai basil

Honza — Wed, 17 Feb 2016 12:50:29 +0000

This recipe is inspired by our trip to Puglia. They make all the pasta by hand, they don’t use eggs at all and the texture is just incredible. Compared to classic pasta, these are a little more “chewy” and I absolutely love it!

For 2 portions

240 g fresh orecchiette
1 zucchini
20 g butter
1 white radish (the round one, not daikon)
50 g pecorino
1 spring onion
100 g thai basil
30 ml olive oil
salt and pepper

Cook the pasta in salted water for about 6 to 8 minutes, until it is al dente.

Cut the outer part of the zucchini (with skin on) to small dices, blanch them in salted boiling water and put aside.

Cut the rest of the zucchini and spring onion coarsely and put them in salted boiling water. After five minutes add most of the basil (save the nice leaves for final plating) and in a few seconds move everything to cold water. This way, the veggies will keep its nice green colour.

Blend the mixture with some olive oil and season to taste. I recommend using some fine olive oil, as the zucchini might be a little bitter sometimes.

Reheat the pasta with butter, add the zucchini pesto and grated cheese.

Dice the white radish and add it to the plate. Don’t forget to add the diced zucchini and serve with pecorino shavings and basil leaves.

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